The Best Pizza in NYC

Domenico De Marco is the master of pizza-making. Di Fara Pizza thrives based on the mouthwatering flavor of each bite of his fresh pies. The unorganized, long lines are a worthwhile penance to bask in the joy that comes when Mr. De Marco uses a scissor to chop fresh basil onto your searing pie. For the ultimate ecstasy, order a pie with porcini mushrooms. Do note that take-out is the best option.

This Coney Island institution has fans lining up to partake in a ritual of devouring its coal-oven masterpieces. The decor is simple, but the taste of Totonno’s pies is divine. Don’t be surprised to see a group of teenagers polish of a pie–each. Do note that the pizzeria closes once the fresh dough runs out for that night.

4. Famous Joe’s Pizza

This award-winning institution is one of the few exceptional pizzerias to offer slices. Though the decor and seating aren’t inviting, the mozzarella oozes off the thin-slices of this crowd-pleaser. This is the perfect place for an individual dropping in for a couple of slices or the backpacker who wants a quick bite of NYC’s best without denting their wallet.

5. John’s Pizzeria

The carved-wooden booths of this institution house hundreds of loyal, passionate clients who order pies at this no-slice haven. Long lines develop before lunch and dinner to taste John’s scrumptious, thin-crusted pies. One of several coal-fired pizzerias on the list, John’s customers always leave satiated.

Lombardi’s was the first pizzeria in the United States. The original establishment opened its doors in 1905 by Gennaro Lombardi. Today, Lombardi’s continues to make exceptional pies for its eagerly awaiting patrons. This cash only establishment creates the perfect crispy crust to go along with the aura of its history.

7. Una Pizza Napolitana *Closed

The most unique choice on the list is this Anthony Mangieri pizzeria modeled after the local Italian-style with wood-fired, brick oven pizza. With a limited menu of four pies, Una Pizza Napolitana relies upon fresh ingredients such as mozzarella di bufalo and San Marzano tomatoes to keep its customers returning.

8. Ottimo Restaurant

Ottimo is the perfect place for a group of friends who want to select from a variety of Italian fare. After the meal, those who didn’t try the Neapolitan-style pizza with fresh buffalo mozzarella will be wondering if they made the best choice. Unlike most of places on the list, Ottimo has a restaurant ambiance with sufficient and comfortable seating.

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___________________________________________________________________________________Gennaro Salamone is the founder and editor of Enduring Wanderlust. Feel free to contact him with questions, comments, or inquiries with reference to contributing an article or photograph for publication.

I definitely considered Patsy’s. In the end, I went with a top 8 instead of adding two in order to artificially fill out a list. Patsy’s would have been on a longer list, but the others were ultimately my recommendation.

I have to disagree with some of these places man. First off, you missed Spumoni Gardens pizza in Brooklyn, which is easily in the top 2 of this list. Una Pizza Napoletana was a HUGE let down as you can see by our review, and should not be on this list. You should also have Arturos in lower manhattan on your list!

Thanks for the input. The best part of having a list is the ability to throw out our favorites and knock off a few that disappointed us on the list. Let us know if there are any other changes you’d make.

Yum…they all look like the slices you find in Napoli! Sadly, I’ve only tried John’s Pizza. Next time I’m in NYC, I shall try to get to the other 4. Do you have any suggestions for the best pizzas in Napoli?

Una Pizza Napoletana gets points for their crust with manages to mimic the texture, consistency and thickness of a Neapolitan crust. It fails in several ways: the center of the pizza is too thick. I want the almost translucent dough of Starita and Di Matteo. Also, their pizzas cost $21. A Napoli, 4 euros. Its dough. And marginally palatable mozzarella. Get real. And $10 for a glass of second rate wine. If the name “una pizza napoletana” wasnt crafted to evoke the ideas authenticity and simplicity, then I would have no qualms. But since it was, then I expect both.

Una Pizza’s best trait is certainly it’s marketing: until the dough runs out, the aura of authenticity, and the wood-fired, brick oven. It definately falls way short of the best pizza from Napoli like Trianon da Ciro, but it does provide something that none of the others on the list do…passion on both sides 🙂

I’d say that a local pizza-lover needs to try it at some point. For a visitor, I’d skip it in favor of Di Fara, Grimaldi, or Totonno.

Loved your selections, by the way. Anyone planning a trip to Napoli should check out Katie’s links.

Being of Italian origin I love my pizza and pasta, the thing is that I have heard that the best pizza, naturally, comes from Italy. The best pizza I have ever had was made by a Roman who had a pizza bar in a neighborhood nearby. Where most pizzas are made in electric ovens this guy used a wood oven. I noticed that he didn’t put the cheese until the cooking cycle had almost finished and when I asked him about it he told me that it was because he didn’t want to cook the cheese, just melt it. It was magnificent.

Say, you should really install a subscribe to comment plugin so that I can subscribe to those posts I comment to so I can keep track of what is going on. Who knows I may have something else to say 😉

The best eateries are often little corner spots in neighborhoods few travelers venture into. Doesn’t surprise me that you found some of the best pizza in a Roman neighborhood. I’ve had quite a few great slices myself. Often in a hole-in-the-wall type shop.

I’ll check out that plug-in. Thanks for the thought. Currently using the general comment rss, but certainly one for each specific post would make sense for commenters.

We do have our fair share. I remember whilst growing up, being of Italian decent, how we weren’t all that well liked and people used to continually tease me, about my heritage and everything that went with it, including the food. Now, it doesn’t matter where you go there are more Aussies in the Italian restaurants than Italians.

Great to hear about the turn-around in attitudes. At least, to some degree. How long can anyone deny themselves that Italian cuisine anyway? It was like that in the States too before WWII. Then it turned around. Fine since then.

There are always a few in every country. Italians have nothing to prove. They done their fair share in terms of contributions: art (Michelangelo, Da Vinci), science (Volta, Marconi), fashion (Gucci, Prada), autos (Ferrari), politics (Machiavelli), and certainly tasty cuisine.

I have no doubt at all of that Genarro, but the only thing that lengthens the time this will take is the way some parents pass on their attitudes to their children, but you are right the type in that link are slowly disappearing.

Agree with Chris about Patsy’s. Love it. Though I admit it’s pretty similar in terms of level of quality with Lombardi’s and John’s. Franny’s is fairly new and worth a shot. High quality. Nice place too sit and eat too.

Haven’t been to Di Fara, but I hear it’s really good. Heard there isn’t much seating.

I’m so jealous that you have all those options for pizza! The photograph of the pizza at Grimaldi’s makes my mouth water. Here in Buenos Aires it is so hard to find good pizza, it’s more like a mountain of bad cheese over a thick crust. Thank goodness I have access to a wood-burning oven at my boyfriend’s house. It keeps me surviving. Now if I could just find real mozz…
Thanks for the comment on my blog. 🙂

Nothing like a great slice of pizza especially from a coal or wood oven. Surprised Buenos Aires doesn’t have a few great spots. Lots of Italian immigrants over the years. Hoping you find that mozzarella. An ingredient that’s a key component.

Oh Gennaro, the Italian food in Buenos Aires non e’ come in Italia… I think the recipes fell off the boat on the way over. 😉 Granted, these were men immigrating here alone… but the ingredients here in general are almost perfect so COOKING Italian is easy. 🙂

I LOVE PIZZA!!!! I still haven’t found a really good pizza place around here. NYC is just a bit too far to go for a pizza, but man, those pizzas you described sound good!!! I could go for a slice (or two or five!!) right now!!!

Great list! The first time I went to Grimaldi’s I prepared myself to be let down because of all the hype… but this pizza lived up to every article that ever mentioned its heavenly pizza. I’m also partial to Arturo’s, but Grimaldi’s continues to impress every time I go.